The art of cooking

sugar to a cream. Stir into this a little of the flour and a little of the marmalade alternately until the full quantity of each is stirred in. Drop into this mixture then the yolks of the eggs, sprinkle over these the baking-powder and beat all thoroughly together. Whip the whites of the eggs to a stiff froth and stir this also into the bowl, taking care not to beat down the froth in the process. Grease with butter the inside of a pint and a half souffle tin, pour into it the pudding and bake in a moderate oven for one hour. Before placing the souffle tin into the oven, a band ol greased paper should be arranged around the top of the tin in order to keep the pudding from bursting over the sides should the heat of the oven cause it to rise quickly. When the pudding is done it should be turned out upon a hot flat dish and served with a custard sauce poured around it. The recipe for this sauce will be found upon page 168. Tapioca Pudding. — Three ounces of tapioca, three gills of milk, one tablespoonful of sugar, two eggs, one saltspoonful of grated nutmeg. Cover the tapioca with cold water twelve hours before the pudding is to be prepared, and let it soak in this until required. When about to use, drain the tapioca as thoroughly as possible of the water, and when as dry as it can be made, put the tapioca into a saucepan, pour over it the milk, and placing it over the fire, stir slowly until the milk boils. Take the saucepan from the fire, place the eggs and sugar into a bowl, and beating them to a cream, pour this into the saucepan with the tapioca and milk. O VER TON P UDDING, 151 Grease with butter a deep pudding dish, pour into it the pudding, sprinkle over the top the grated nutmeg, and put all to bake in a moderate oven for half an hour. Overton Pudding. — Seven ounces of flour, three ' ounces of butter, one-half teaspoonful of baking powder, one-half gill of cold water, three tablespoonsfuls of preserved strawberries, three ounces of dry cake crumbs, one gill of milk, one teaspoonful of essence of vanilla, three ounces of powdered sugar, one saltspoonful of salt. First rub the cake crumbs through a coarse wire sieve into a bowl. Bring the milk to the boiling point, and pour it over the crumbs, to which add also the essence of vanilla. Place upon a mixing board the flour, and into this rub the butter with the hands, sprinkle over this the salt, make a hole in the centre of the flour, pour into it the cold water, and kneading from the edges into this, mix all to a light paste. Rub a little flour upon a rolling-pin, and with it roll out the paste to the thinness of a quarter of an inch, and cut from this ten lozenges about the size of a silver half dollar. Cut ten smaller lozenges of about half the circumference of the first, and, brushing a small platter over with cold water, roll the remaining crust out to the proper size, and line the platter therewith. Wet the edges of the lining paste with a little cold water, and arrange around them at equal distances, the largest lozenges. Upon these place the small lozenges, pressing them down in the centre with the tip of the finger, spread over the centre surface of the crust-lined platter the preserved fruit, over this, spread the soaked cake crumbs, and sprinkle over all the sugar. Place the platter into a quick oven, and let the pudding bake therein for twenty-five minutes. Serve upon the platter on which the pudding is made. Wakefield Pudding. — Four slices of bread, four tablespoonfuls of raspberry jam, one ounce of sugar, one ounce of corn starch, one-half pint of milk, two eggs.